“Hippie Salad”

If you’re a regular Whole Foods Market shopper, you know that one of the draws is the prepared foods.  You’ve got your tuna salad, spinach salad, prepared veggie burgers, pasta salads, fried chicken.  What?  Fried chicken at Whole Foods?  I’ve seen it and it proves that just because it’s at Whole Foods Market doesn’t mean it’s healthy.

I was on the hunt to try a new salad and the friendly deli guy pointed out the only no-oil option.  He called it “Hippie Salad” because ‘it originated in California and has a bunch of healthy things in it.’.  It’s actually called California Quinoa Salad.

California Quinoa Salad

As part of my ongoing effort to re-create recipes, I made this one to my own tastes, tweaking it a bit and the final product was a fresh, cold salad that is filling as a meal or perfect as a side dish.  As temperatures hit the 100s this week, I may bring this recipe back into the rotation.

“Hippie Salad”  (Adapted Whole Foods Market California Quinoa Salad)

1-2 cups cooked quinoa (any color)
1, 10 oz. bag of frozen, shelled edamame
1 mango (if available, use a champagne mango)
1-2 peppers – red, yellow, orange – chopped
Juice of 1 lime
Splash of balsamic vinegar
1/4  cup raisins
1/4 cup  almonds (chopped)
Cilantro, salt, and pepper to taste

1.  Cook quinoa and edamame according to directions; drain (both separately).
2.  In a large bowl combine juice of 1 lime, balsamic vinegar, cilantro, salt, pepper and set aside.
3.  Chop mango and peppers, add to bowl with the dressing made in #2.
4.  Now add quinoa and edamame into bowl, mix all together.
5.  Add raisins and almonds, mix again.
6.  Refrigerate to let flavors blend.
7.  Eat and enjoy!

A delicious, fresh, filling salad

What’s your favorite go-do dish during hot weather?

Side Dish: Gingered Slaw

Today I’m sharing a recipe that I recently made as a side-dish that turned into a meal.

The January issue of Shape magazine included a bevy of great recipes including one for Gingered Apple-Cabbage Slaw.  As with most recipes, I tweaked this one to my own tastes.

Gingered Slaw

1 small apple sliced (I used a honeycrisp – you’ll want a sweet apple)
Juice of 1 lemon
2, 14 oz. bags of coleslaw (cabbage, carrots)
2 T apple cider vinegar
2 tsp ground ginger (or more)
1/2 tsp honey
1 tsp dijon mustard
1/4 tsp garlic salt
1-2 T creamy peanut butter
1/4 cup golden raisins
cilantro and chopped peanuts to garnish

*Stir together the lemon juice, vinegar, ginger, honey, mustard, salt and peanut butter until mixed well.
*Add the coleslaw, apple, raisins to the dressing.  Mix well so that the coleslaw is coated in dressing.
*Add the raisins and cilantro and mix one more time.  Sprinkle chopped peanuts on top before serving.

Gingered Coleslaw

This recipe can be tweaked to your own tastes.  For example, if you prefer sweeter food, add more honey.  If you want an extra kick, more ginger.  You could use fresh ginger, chop your own head of cabbage, shred carrots, but the bags of coleslaw are worth it because they really make this quite easy and fast to prepare.  (Note:  The Shape recipe included peanut oil and scallion.)

Serve this as a side dish with burgers, as a salad main dish, or eat it in a wrap.  It’s a versatile and fresh dish.

What’s your favorite side dish?